Put into a saucepan one and one-half pints of clear poultry-stock and one gill of mushroom cooking liquor. Reduce to two-thirds; add one pint of "poultry veloute"; reduce again, stirring with a spatula the while, and combine half pint of cream with the sauce, this last being added by degrees.

When the sauce has reached the desired consistence, strain through a sieve, and add another gill of cream and two ounces of best butter. Stir with a spoon, from time to time.